Tim Hortons Copycat Chili Recipe
Hearty, satisfying chili with perfectly seasoned ground beef, beans, and vegetables that captures the comforting flavor of the Tim Hortons classic.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lean ground beef</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 stalks celery, finely diced</li><li class="ingredients-single-item">1 green bell pepper, diced</li><li class="ingredients-single-item">400g kidney beans, drained and rinsed</li><li class="ingredients-single-item">400g pinto beans, drained and rinsed</li><li class="ingredients-single-item">400g black beans, drained and rinsed</li><li class="ingredients-single-item">800g canned diced tomatoes</li><li class="ingredients-single-item">170g tomato paste</li><li class="ingredients-single-item">500ml beef broth</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp chili powder</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">2 tsp brown sugar</li><li class="ingredients-single-item">2 tsp white vinegar</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">2 tbsp olive oil</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large Dutch oven or heavy-bottomed pot</li><li class="equipment-single-item">Wooden spoon</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 6-8 minutes until browned, breaking it into small pieces with a wooden spoon. This browning process creates a flavorful foundation through the Maillard reaction, giving your chili depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the diced onion, celery, and green bell pepper to the browned meat. Cook for 5-6 minutes until the vegetables soften and the onions become translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic as it can become bitter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the chili powder, cumin, oregano, paprika, and cayenne pepper to the pot. Stir continuously for 1 minute to toast the spices, which releases their essential oils and intensifies their flavors. This brief toasting step makes a significant difference in the depth of your final chili.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the diced tomatoes (with their juice), tomato paste, and beef broth. Stir well to combine, making sure to scrape any browned bits from the bottom of the pot – these contain concentrated flavor compounds that will enrich your chili.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the kidney beans, pinto beans, and black beans to the pot, followed by the brown sugar, white vinegar, and bay leaves. The vinegar helps balance the sweetness and richness, while the sugar counteracts the acidity of the tomatoes. Season with salt and black pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially with a lid and simmer for 1 hour to 1 hour and 15 minutes, stirring occasionally to prevent sticking. The slow simmering allows the flavors to meld together and creates the signature thick texture of Tim Hortons chili.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After simmering, remove the bay leaves. If you prefer a thicker chili, continue simmering uncovered for another 15 minutes. The chili should coat the back of a spoon when it reaches the ideal consistency. Taste and adjust seasonings if needed – remember that flavors intensify as chili sits.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and let the chili rest for 10-15 minutes before serving. This rest period allows the flavors to settle and harmonize. Serve hot with your favorite toppings like shredded cheese, sour cream, diced onions, or crushed crackers. This chili tastes even better the next day as the flavors continue to develop!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this hearty chili in a slow cooker instead of on the stovetop?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method deepens the flavours even more and is perfect for busy days when you want to come home to a ready-made meal.
How can I adjust the spice level in homemade chili?
Control the heat by adjusting the cayenne pepper amount—decrease for milder chili or increase for extra spice. You can also add fresh jalapeños for a brighter heat or chipotle peppers in adobo sauce for a smoky spiciness. Remember, it's easier to add heat later than to reduce it once mixed in.
What's the best way to store and reheat leftover chili?
Store leftover chili in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of beef broth if it's too thick. Microwave covered, or gently reheat on the stovetop, stirring occasionally for even warming.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
